Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats

International Journal of Food Science and Technology

Volumn 49, Issue 10, 2014, Pages 2230-2236

  di Silvestro, Raffaella ^a   di Loreto, Alessandro ^a   Marotti, Ilaria ^a   Bosi, Sara ^a   Bregola, Valeria ^a   Gianotti, Andrea ^a   Quinn, Robert ^b   Dinelli, Giovanni ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b Kamut International   (United States)

Author keywords

Dietary fibre; Durum; Flavonoids; Flour storage; KAMUT; Milling damage; Polyphenols; Starch; Stone milling

Indexed keywords

STARCH;

DIETARY FIBRE; DURUM; KAMUT; POLYPHENOLS;

FLAVONOIDS;

EID: 84908308964     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12536     Document Type: Article

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